Mexican style Chicken Livers and Onions
Mexican style Chicken Livers and Onions
What makes this delicious dish of livers and onions Mexican is that the chicken livers are not dredged in flour like every other liver and onion recipe. Beef or pork liver will also work well if you aren’t a fan of chicken livers. Make sure that the beef or pork liver is sliced to just under 1/2” thick. Regardless of what type of animal liver you use, the most important thing when making liver is to pat dry the outside as much as possible. Liver holds a lot of liquid. If you don’t want grease to spatter everywhere, you will be thorough in pat drying liver.
Ingredients
- 1 lb chicken livers
- 3 garlic cloves
- 1 tsp black peppercorns
- 1 tsp water
- 1 medium white onion sliced
- 1 serrano pepper halved
- 3 tbsp vegetable oil
- salt to taste
Instructions
- In a mortar and pestle, mash the garlic cloves and black pepper into a paste. Add 1 tsp of water if too dry.
- Wash your chicken livers and pat dry. Add the garlic peppercorn paste to the Livers and marinate for 10 minutes.
- Heat up cooking oil in a large sauté pan over medium high heat. Add the onions and Serrano pepper. Sauté for 2-3 minutes. Remove and set aside.
- Add in the chicken livers. Sauté for 5 minutes.
- Add the onions and Serrano pepper back in. Cook for another 5 minutes. Season with salt to taste.
- Serve with red rice.
